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I'd give it a 3.5 but it won't let me, but this is much more a 4 than a 3.
My co-worker brought me a half used can of chipotles in adobo sauce and I had an entire turkey breast in my fridge from the night before. I was looking to make some sort of turkey salad, and as fate would have it, google led me to this recipe.
The base taste of this recipe was really great, I just tweaked it to give it more of a Mexican flair.For the sauce, I added a bit of ground coriander seed and some smokey paprika (about a teaspoon of each), some cumin seed (about 1.5-2 tsp) and about 1/2 a tsp of garlic and onion powder. I also added another small scoop of the chipotle adobo sauce and about 1/2 tsp of ground chipotle powder (I like the heat just as much as I like the smokey flavor). After all of that, I needed to add about another 1-1.5 tbsp of olive oil to thin the mixture out. I also traded out the white onion for a bunch of green onions.
Let the Gods strike me down if I'm lying, it was so good that my fiance' and I ate it for dinner that night, breakfast the next morning (with eggs) and polished it off for dinner that night. I JUST finished making another BIG batch of it no more than 15 minutes ago; I used 4.5 pounds of chicken breasts this time and scaled the ingredients. I'm bringing some to work tomorrow and I'm giving some to my neighbor when he gets back to his apartment tonight. It's so good that it's one of those dishes that you just want to share.

JackieDraper from New Rochelle, NY /

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Excellent! The lime
juice and olive oil
really pull it
together. I
eliminated the
Fritos (healthier)
put on romaine
lettuce as a salad
for lunch. Really
good!

pipperoo from Pa /

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We made a couple of
modifications that
really improved the
salad. Use green
onion instead of
white, which is too
strong for most
salads raw. Put tons
of fresh lime in.
Also, do not mix the
cilantro into the
dressing - it's
better mixed into
the salad. Finally,
we added only 1/2
the amount of
chicken and replaced
with about a pint of
chopped cherry (or
grape) tomatoes.

A Cook from Vermont /

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I made this on a frantic week night
and we just put the shredded chicken
mixed with the vinaigrette into
flour tortilla shells with
everything else cold the first night
as a quick burrito. Second night I
heated the chicken mixture slighty
and the black beans and tried it
again with shredded cheddar cheese.
Finally we used the last of the
chicken mixture,cheddar cheese and
tortillas to make quesadillas for
lunch. They were all tasty and a
big improvement on other chicken
recipes for burritos and
quesadillas. It was an easy,
efficient way to have three
weeknight meals for two that wasn't
boring. Next time I'll try it as a
salad one night too. For the
burritos we skipped the Fritos,
added chopped tomatoes, olives,
shredded cheddar cheese and sour
cream.

sampsonite from Hillsboro, OR /

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I had made just a small amount of
this to test before deciding to
serve it as an appetizer. I used
almost all of the ingredients but
the exact measurments were not to
recipe but still very good. I added
a scant amount of mayo/sour cream to
bind it and served it on toasted
cornbread rounds with a sprinkling of crushed Tostidos on top (I
thought the Fritos would be a little
too strong in flavor). Next time I
will make Jalapeno corn bread rounds
just to heat things up. 4-forks
because it was so easy and really
good.